📝 About This Recipe
A true labor of love, this slow-simmered haggis is the ultimate celebration of Scottish heritage and 'nose-to-tail' cooking. Rich, nutty, and deeply savory, it combines tender lamb offal with toasted steel-cut oats and a warm bouquet of toasted spices. This recipe honors the ancient method of gentle poaching, resulting in a moist, crumbly texture that is miles beyond any store-bought alternative.
🥗 Ingredients
The Meat and Offal
- 1 set Lamb's pluck (heart, liver, and lungs) (cleaned thoroughly; lungs are traditional but can be substituted with extra heart/liver)
- 250 grams Beef suet (finely shredded or minced)
- 200 grams Lamb shoulder or trim (finely minced)
Grains and Aromatics
- 250 grams Steel-cut oats (Pinhead oatmeal) (toasted until golden)
- 3 large Yellow onions (finely minced)
- 500 ml Lamb or beef stock (high quality, reserved from simmering the pluck)
The Spice Blend
- 1 tablespoon Black pepper (freshly cracked)
- 2 teaspoons Sea salt (adjust to taste)
- 1 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Mace (ground)
- 1/2 teaspoon Allspice (ground)
- 1/2 teaspoon Dried coriander (ground)
The Casing
- 1 Sheep's stomach or large synthetic casing (cleaned and soaked overnight in salt water)
- 1 roll Kitchen twine (for securing the ends)
👨🍳 Instructions
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1
Wash the lamb's pluck thoroughly. Place the heart, liver, and lungs in a large pot of cold water, bring to a boil, and then simmer gently for approximately 90 minutes until tender.
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2
While the meat simmers, place the steel-cut oats in a dry skillet over medium heat. Toast them for 5-7 minutes, stirring constantly, until they smell nutty and turn a light golden brown.
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3
Once the pluck is cooked, remove the meat from the pot but reserve at least 500ml of the cooking liquid (the stock). Allow the meat to cool slightly.
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4
Trim away any excess gristle or windpipes from the cooked meat. Mince the heart, liver, and lungs very finely using a sharp knife or a meat grinder on the coarsest setting.
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5
In a massive mixing bowl, combine the minced pluck, the minced lamb shoulder, the shredded suet, and the finely chopped onions.
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6
Add the toasted oats to the meat mixture along with the salt, black pepper, nutmeg, mace, allspice, and coriander. Mix thoroughly with your hands to ensure the spices are evenly distributed.
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7
Gradually pour in the reserved stock. The mixture should be moist and heavy but not dripping wet; the oats will absorb this liquid as they cook further.
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8
Prepare the sheep's stomach (or casing). Fill it with the mixture, but only fill it about two-thirds full. This is crucial as the oats will expand significantly during the final simmer.
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9
Press out any excess air and tie the ends of the casing securely with kitchen twine.
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10
Prick the casing several times with a fine needle. This prevents the haggis from bursting as the steam builds up inside.
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11
Place the haggis into a large pot of barely simmering water. Do not let it reach a rolling boil, as the casing may split. Cook for 3 hours.
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12
Carefully lift the haggis out of the water and let it rest for 10 minutes before cutting it open to serve.
💡 Chef's Tips
Always toast your oats; it provides the signature nutty texture that defines a great haggis. Never overfill the casing; the 'haggis explosion' is a common mistake when the oats expand without enough room. If you cannot find a sheep's stomach, high-quality synthetic casings or even a parchment-lined pudding basin covered in foil will work for steaming. Adjust the pepper to your liking; haggis should have a noticeable 'kick' of warmth from the black pepper. Ensure the water stays at a gentle 'smile' (a very low simmer) to keep the casing intact.
🍽️ Serving Suggestions
Serve with 'Neeps and Tatties' (mashed rutabaga and potatoes) with plenty of butter and chives. Prepare a classic Whisky Cream Sauce by reducing heavy cream with a splash of peaty Scotch whisky. A neat dram of single malt Scotch whisky is the traditional and best beverage pairing. For a modern twist, serve a spoonful of haggis on toasted sourdough with a poached egg for breakfast. Leftovers are incredible sliced and fried until crispy for a 'Haggis Stack'.